Fynbo - Cheese.com Find over 1750 specialty cheeses from 74 countries in the world's greatest cheese resource Photo Credit: SanCor Fynbo Fynbo is a Danish cheese named after the island of Fyn. This off white coloured cheese with the taste reminiscent of buckwheat grain is still produced in small quantities on the island of Fynbo in Denmark. Pasteurised cow's milk and animal rennet goes into making this cheese, which is then shaped into a 4-pound cylinder and aged for several months. It has a smooth, cream colour pate and a natural golden exterior. A semi-hard cheese, Fynbo is very similar in flavour to Gouda and Monterey Jack cheese. Any recipe that requires the use of Monterey Jack could be replaced with Fynbo. However, Fynbo is very difficult to find outside Denmark such as the United States. Though it is exported, the cheese can be tracked mostly to gourmet cheese shops. Since, Danish cheeses such as Fynbo are mild and creamy in flavour; they are commonly eaten with salads, as slices with sandwiches and added in cooking. Made from pasteurized cow 's milk Country of origin: Denmark What Is Fynbo?

(with pictures) What Is Fynbo? Edited By: E. E. Hubbard Last Modified Date: 19 December 2016 Copyright Protected: Top 10 facts about the world Fynbo is an off-white or tan-colored Danish cheese made from cow's milk that has a flavor reminiscent of buckwheat grain. It is typically formed into a 4-pound (1.8-kilogram) cylinder cheese shape and aged for several months, retaining about a one-third fat content. The cheese originated on the Danish island of Fyn, the third largest of the Danish islands, and is still produced there as of 2011. Since Fynbo is a rennet cheese, it improves in flavor with aging, and is harder than farmer's cheeses that can be eaten immediately after being dried. It is characterized as a semi-hard cheese, which is only one level below the hardest types of cheeses classified as hard. Danish cheeses come in many types and Fynbo is one of the local favorites, though it can be difficult to find in other countries, such as the US. It is sometimes compared to another Danish cheese called Samso, also named after an island of Denmark much smaller than Fyn.

Samso cheese is slightly elastic, has some holes in it like Swiss cheese, and is also made from cow's milk. Even though Fynbo is exported to the international market and sold alongside other types of cheeses, it is usually only found in gourmet cheese shops. Cheese connoisseurs compare it most closely to the flavor of Monterey Jack cheese, which is recommended as a substitute in recipes that call for Fynbo. Since many Danish cheeses are mild and creamy in flavor and texture, they can often be substituted for one another in recipes. In Denmark, itself, it is commonly eaten in salads and as slices in sandwiches as a favorite type of cold cheese. Rennet-prepared cheeses have the longest shelf life of cheese varieties. The harder the cheese is, typically the longer it can be safely stored. Since Fynbo is a semi-hard cheese and is often flavored with brine, which acts as a preservative, it can be stored for a long period of time. Cheese production in Denmark has been traced back to 3,000 BC, and, as of 2003, it was manufacturing 327,000 tonnes annually, of which 77% was exported.

Germany is the largest importer of cheese in the EU in general and Denmark's largest cheese export market, followed by Sweden and the UK. Despite Denmark's relatively small size among its European neighbors, as of 2005, it was one of the world's top five cheese exporters, including Germany, France, the Netherlands, and Italy. Interestingly, the names and recipes of some cheeses are protected internationally by the Stresa Convention of 1951. These top-protected cheeses are Roquefort in France, and three varieties from Italy of Gorgonzola, Parmigiano, and Pecorino. Fynbo cheese, which used to be called Danish Gouda opstukken until 1952, falls within a group of 30 other cheese names on the global market that are accorded mutual permission. This means that the name can be used for domestic or international exports for Fynbo when produced in other nations. Only seven countries have agreed to the Stresa Convention protections for cheese origins, however, all of which exist within the European Union. Ad Danish Cheese | Globerove Danish Cheese By Globerover on March 29, 2010 in Denmark Want to learn more about Danish cheese?

Read our guide for a tasteful insight into the many varieties of cheese from Denmark… Denmark is a small country in the European continent, which is famous for many things such as Danish butter, Danish cookies, Danish Kringles, Danish Oil and most popularly Danish cheese. Denmark offers a wide range of cheeses including some famous favorites like the Cream Havarti and the Danablu. And as some of these cheeses are quite contemporary and unique, the others are delicious traditional varieties that are influenced from the French, Italian and the Swiss. So you might be a cheese lover, you might like a soft or a mild taste, or a sharp and bold taste, anyhow, Denmark has the perfect array of cheeses for you. Danish cheese is the perfect add-on to any dish, enriching and enhancing its flavors. Cheese from Denmark is known as Danish cheese, like the cheese from Switzerland is known as Swiss cheese. Generally, cheese can be divided into 4 categories: Soft, Semi soft, Hard and Semi hard, which brings us about to the following 13 Danish Cheese varieties: Cream Havarti: A semi-soft textured cheese – Cream Havarti is both a table cheese and a dessert cheese.

It is available in many flavors such as jalapeno, dill, pepper, garlic and herbs. It is the most famous of its kind in Denmark. Danish Blue or Danablu: The Danablu is also known as the Marmora. It is a block shaped cheese with a sharp and bold taste with a creamy texture. It is used as a table cheese and is also used in salads. Danbo: A rectangular shaped cheese, with a dry, yellow and a smooth rind. It is sometimes covered in red wax. Danbo is also a very popular Danish cheese. It has a pale yellow elastic centre with a few small holes. Blue Castello: The Blue Castello is made from fresh cow’s milk and is shaped like a half moon. It is a creamy cheese with a blue color in thick horizontal lines. Fynbo: This cheese originates from the Island of Fyn Fynbo. It is made with pasteurized milk and ferments, and has a cylindrical shape. Danish Fontina: This is a pale yellow colored, semi soft textured cheese with a mild sweet taste. The Danish Fontina is a great table cheese, and it goes well with sandwiches and light wine.

Havarti: This cheese is named after a farm in Denmark. It is a traditional creamy cheese with a semi soft texture. It is a plain washed rind cheese with a few irregular holes. The Havarti is also available in a richer version with additional cream and with a softer and luxurious feel in the mouth. Esrom: Esrom is made from cow’s milk. It is rectangular in shape with a smooth, sticky texture. It is pale yellow in color with a mild and a pleasant taste. Esrom also comes in a garlic, onion and pepper flavors. Maribo: Maribo is named after the town in the island of Lolland. It is creamy and semi-hard in texture. Maribo has a dense, dry centre with many irregular holes. It is usually covered in a yellow wax and is flavored with caraway seeds. Samso: This cheese is named after the island of Samso. It has an elastic texture, with a few irregular size holes. Samso is made from pasteurized cow’s milk and is in the shape of a disc or a rectangle. Mycella: Mycella has a blue-green mold and a mild aromatic taste. It is a creamy textured cheese, with a blue color and made from cow’s milk.

It is a great table cheese and also consumed with snacks or salads. Molbo: Molbo is a semi-hard textured cheese with a moderate flavor. Saga: Saga is a blend of brie and blue cheese. It is a creamy cheese with blue veins running through and a whitish mould rind. The cheese has a mild taste and proves to be a fantastic dessert cheese. It can also be served with fruits and wine, and tastes great in salads and with crackers. World Cuisines: Learn More About Danish Cuisine And Rygeost World Cuisines: Learn More About Danish Cuisine And Rygeost Updated on March 24, 2011 Danish Cuisine Danish cuisine is one of the world cuisines that brings to mind family and friends. The Danes have a philosophy about what food means to them and the contentment they associate with it - it is called hygge . Hygge means basically good food, good company, wine, comfortable furniture, music, laughter, and good lighting - the epitome of entertainment and enjoying the food you eat. To Danes , it is extremely important that food is associated with happy times, family and friends.

Going out to dinner is becoming less of a luxury in Denmark, but it is still not as prevalent as in other parts of the world. Food preparation and serving a good meal is a great part of the Danish experience when it comes to cuisine. Danish Cuisine Contributions One of Denmark's most wonderful contributions to world cuisine is their cheese - see below for the amazing number of cheeses Denmark produces. They are also famous for their contribution to pastry worldwide and one of their specialties - Danish pastries. Still further, a great part of Danish cuisine is directly tied to the smorgasbord where foods of many different kinds figure prominently. They are also known for their wonderfully creative open-faced sandwiches as well as several magnificent desserts to include rodgrod. Danish Celebrations At Christmastime in Denmark , the Danes begin celebrating on December 24th and this celebration usually runs through the 26th. This is called Juleaften (which means Yule Eve). It begins with an evening sumptuous feast of roasted pork, duck or goose which is eaten with potatoes, red cabbage and gravy. Rice pudding is usually the dessert of choice.

It is a tradition for a whole almond to be buried in the pudding and whoever finds it in their pudding will supposedly have luck for a year. They usually start out their luck with a small gift! After the meal, people sing and then someone is usually chosen to give out presents. The 'Christmas lunch' is also a Danish tradition and is called Julefrokost. This lunch includes many Danish dishes and is served with beer and Snaps, which is a strong liquor. The Christmas lunch is popular throughout Denmark and can be held by families, in the workplace or in other social groups. Sometimes these 'lunches' are held many times before Christmas but can also nowadays be held in November and January due to all the hustle and bustle of the holidays. Danish cuisine is a world cuisine based on many different foods and cooking techniques, however, the salient feature of this cuisine is that it all centers around people and the enjoyment of food together.

Danish village Photo: Wikicommons Danish Beer DENMARK AND DANISH CUISINE By virtue of its place in the world and its topography, being a land with vast challenges such as its islands, making it difficult many years ago to travel or receive travelers, the Danes adapted their cuisine around what the elements had given them. They learned early on to preserve the bounty that they got from the sea by way of using pickling or preserving techniques to help them have food through winter. They also became adept at working the land and using everything that their part of the world had to offer - such as grazing land for cows, goats and sheep. They also became adept at incorporating many fruits and vegetables into their diet which they grew themselves. One of the main things that Danish cuisine is famous for is their cheeses . They have so many different and delicious forms of cheeses that one can satisfy their palate innumerable ways. Danish cuisine over the years has thus developed into a cooking style that features things like pickled herring or smoked salmon. There is also a heavy reliance on vinegar-based dishes such as red cabbage dishes or sweet and sour dishes such as cucumbers and cabbage.

This all came about because of the early reliance on pickling or preserving-based substances to keep food for a long time. It has lived on and become part of the magic of Danish cuisine with all its unique tastes. Their cuisine was also influenced by the French, German and other Scandinavian cultures as time went on and people began to travel more freely or became intimately involved with more countries. Breakfast in Denmark Breakfasts in Denmark are made up of various choices. Always a part of a meal, breads of all kinds such as rye, French, or grain and rolls are part of the fare. Jams or yogurt-like puddings are also a favorite at breakfast. Of course, Danish pastries are a favorite as well but then a breakfast can be as simple as cereal and toast. If there is a special occasion, alcohol in the form of a 'bitter' will be offered as well. People in Denmark generally do not 'go out' for breakfast. It is usually consumed at home and with family or friends. For special occasions, the Danes will have a morgenbord which means 'morning board' and will serve specialty items in the forms of more exotic breads and dishes to celebrate.

Danish Lunches Lunches in Denmark are dependent upon the activities. Working people will take their lunch to work much as Americans will and eat their lunch 'in'. Sometimes the workplace will offer food at a cafeteria or there may be one nearby. Going out to restaurants is not as prevalent in Denmark as it is around the world though it is gaining more popularity - especially with the addition of so many choices in terms of restaurants coming to larger cities. The cafe, however, is usually the place of choice for Danes to dine out although on a special occasion, they will go to a fancier restaurant. Smorrebrod Most famous in Danish cuisine, however, is the open-faced sandwich. There are innumerable combinations - some with fish and cheese , some with vegetables and meats - and some a combination of all things possible! This is called the 'smorrebrod' and though it varies in creation from one person to another, it is universally appreciated as a delicious way to have lunch. Prepared lunch meats can be used along with all sorts of cheeses, or the open sandwiches can be prepared with such things as eel, roast beef, pork or salmon.

There are vegetarian sandwiches as well with such things as lettuces, cucumbers, onions and lemon. One sandwich is featured with a fried egg on top of an eel base. Please see Simple Tim's comment below. Many times, the lunches turn into a many course meal! Denmark's Kolde Bord There is also the 'kolde bord', which is a buffet style of eating that is like the Swedish smorgasbord. This lunch presentation is usually a bit fancier and many dishes are featured, again heavy on the pickled herring, breads, potato dishes, followed by things such as Danish meatballs, veal, chopped steak, pork tenderloin or liver with mushrooms and onions. This is topped off with Danish beer or strong liquor shots. Next follow salads and cold cuts, then cheeses and fruits. Danish Dinnertime Last but not least, dinners are a sacred time for most Danes as they believe in people sitting down to dine and being together. Oftentimes, friends or family are asked to join them because if nothing else, the Danes love company! They love to entertain and are great at making people feel at home.

Generally a dinnertime invitation will start at 6:00 with drinks such as kir, champagne, or a martini and/or wine and beer and last until 9:00 p.m. or so. Dinner is a time for relaxation and taking your time to enjoy everyone's company and the food. It is a long but relaxed process to have a dinner party or be invited to one. Dinner is usually a several course meal, starting with fish appetizers such as shrimp or a pate. This will be followed by soup like asparagus or leek - maybe with little dumplings - or even a legume soup. The Danes do eat a lot of fish but they also consume mostly pork. Fish may range from eel to salmon to lobster while pork dishes may range from pork tenderloin to ham. Beef and chicken are also popular but not consumed as much as pork and fish in Denmark. Duck and goose are also popular dinner entrees and the Danish recipes for all of these are marvelous. Vegetables in Danish Cuisine Potatoes also factor in heavily in Danish cuisine - in such dishes as au gratin potatoes or small boiled new potatoes.

They also have their own versions of potato salad and mashed potatoes (usually covered with a meat stew). They also make a baked potato with a cream sauce. Pasta and rice are not as popular in traditional Danish cuisine but as time goes on, they have become more and more popular with their introduction as Denmark experiences other world cuisines. Vegetables in Denmark make up the 'traditional' fare such as carrots, kale, cauliflower, spinach, broccoli and the like while they also have many sweet and sour dishes such as pickled beets, red cabbage in vinegar, and pickles in their diet. Danish Specialty Sauces Brown sauce is extremely popular in Denmark and can be served with just about anything. Bearnaise is also very popular along with horseradish sauce as they are good accompaniments to pork. The Danes also enjoy a sauce called the remoulade which is a mayonnaise based sauce with mustard and herbs. This also goes very well with pork and poultry dishes. Denmark's Cheese The cheeses of Denmark are many and varied. See the separate listing of all the various cheeses that the Danes produce and consume.

Danish cuisine centers mostly around the milder variants of the cheeses, although the Danish blue is one of the best in the world and is used in many, many things from salads to cooking. Herbs and Spices in Denmark Herbs in Denmark are usually rather traditional with the exception of curry. They do use dill as their cuisine is heavily fish-based. They also use such things as rosemary, thyme, and parsley, chives, garlic and sage. Danish Fruits Fruit in Denmark is served quite often as dessert along with cheese and wine. They have many of the traditional fruits such as apples, pears and peaches but also have many delicious berries like strawberries, raspberries and gooseberries. They also have plums and red currants which are featured heavily in their dessert puddings and cakes. They have a magnificent pudding called rodgrod which is a stewed pudding made of these fruits. Drinks in Denmark Drinks usually center around akvavit, which is a potato based liquor, beer (some quite strong), glogg (which is similar to a mulled wine), bitters, barley wine, coffee, tea, mineral water, hot chocolate, and fruit wines.

Danish Desserts Desserts in Denmark range from ice cream to rice pudding to rodgrod to ebelskiver pancakes, which are rounded stuffed pancakes made in a special pan. These little pancakes are absolutely heavenly. There are other famous Danish desserts as well such as apple Charlotte, which is stewed apples topped with bread crumbs and an almond meringue. Breads and Baked Goods in Denmark For breads, rye bread is very popular but French, white and grain breads are equally popular. Danes enjoy cookies and pastries as much as the rest of the world along with layered cakes, a special ring cake (where layers are stacked upon each other in decreasing sized rings), and Kringle (which is a pretzel-shaped cake). Danish Candies and Sweets The Danes also make licorice - some of the strongest licorice in the world which is very popular in Denmark. They also make wine gums and share the world's love of chocolate and caramel in many forms. wikicommons (ranvieg) Cream Havarti Cream Havarti is perhaps Denmark's most well-known cheese. It is a delicious mild, very creamy semi-soft cheese with small to medium sized holes scattered throughout.

It is served both as a table cheese and a dessert cheese with fruit and wine. There are flavored forms of Cream Havarti as well - such as dill, garlic, herbs, or jalapeno. It is a richer version of regular Havarti and is soft and buttery. Crema Dania Crema Dania is also sometimes called Crema Danica. This cheese is made in the form of small rectangles with a white rind which is edible. The cheese inside is a soft white and is very rich. This cheese is a double cream cheese and is almost classified as a triple cream cheese because of its creaminess and fat content. Crema Dania contains 72% percent milk fat. This is mostly used as an after-dinner cheese. Danablu Danablu is Danish Blue Cheese . This wonderful cheese is shaped as a drum or a block and is made in the creamery. This is known as the world's best blue cheese. This cheese is made from cow's milk and was invented in the early 20th century by Marius Boel. Danablu Cheese has a tart, sharp taste with a salty bite but is very creamy to the taste.

There is a white interior and a blue-black mould that is very gritty and salty. However, it is not as strong as Roquefort. This cheese takes 2-3 months to ripen. The fat content of Danablu is 50-60%. Danablu is used as a table cheese and is also great in salads. This is a very versatile cheese as it can be used in many recipes. It can be sliced or it can be served with fruit, breads, and wine. This cheese is also called Marmora. Danablu is one of the 2 Danish cheeses that are marked PGI by the government, meaning that they can only be produced in Denmark from Danish milk and at approved dairies that produce the cheeses according to specifications given. The other cheese so processed is Esrom. Danbo Danbo is one of the most favorite of Danish cheeses. It comes in a rectangle with a smooth, dry, yellow rind which is sometimes covered in red wax. This cheese has a pale surface with few holes - it is a very pliable cheese. It is mainly used for snacks and breakfast. Ripening takes 6 weeks to 5 months and the fat content of Danbo is 45%.

Danbo is made from cow's milk and is classified as a semi-soft cheese. List of cheeses - Wikipedia, Photos and Videos List of cheeses NEXT GO TO RESULTS [51 .. 100] WIKIPEDIA ARTICLE Jump to: navigation , search This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by expanding it with reliably sourced entries. A cheese counter at a shop Cheese in a store cooler A variety of cheeses on serving platter Many cheeses at a supermarket Cheese counter, Freiburg Cheese shop, Paris This is a list of cheeses by place of origin. Types of cheese are included; brand names are only included if they apply to a distinct variety of cheese. Cheese is a milk -based food that is produced in wide-ranging flavors, textures, and forms. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized , the butterfat content, the bacteria and mold, the processing, and aging. Herbs , spices , or wood smoke may be used as flavoring agents.

The yellow to red color of many cheeses, such as Red Leicester , is normally formed from adding annatto . While most current varieties of cheese may be traced to a particular locale, or culture, within a single country, some have a more diffuse origin, and cannot be considered to have originated in a particular place, but are associated with a whole region, such as queso blanco in Latin America . Cheese is an ancient food whose origins predate recorded history . There is no conclusive evidence indicating where cheesemaking originated, either in Europe , Central Asia or the Middle East , but the practice had spread within Europe prior to Roman times and, according to Pliny the Elder , had become a sophisticated enterprise by the time the Roman Empire came into existence. [1] Contents A soft white salty cheese made primarily in Egypt, [3] but also in Sudan and other Middle Eastern countries. Karish Caravane cheese The brand name of a camel milk cheese produced in Mauritania by Tiviski , a company founded by Nancy Abeiderrhamane in 1987.

The milk used to make the cheese is collected from the local animals of a thousand nomadic herdsmen , and is very difficult to produce, but yields a product that is low in lactose . See also: Tibetan cheese Mainstream Chinese culture is not dairy-centric. However, outlying regions of the country, such as Tibet and Yunnan , have strong cheese traditions. Name Sulguni A pickled Georgian cheese from the Samegrelo region. It has a sour, moderately salty flavor, a dimpled texture, and an elastic consistency; these attributes are the result of the process used, as is the source of its moniker "pickle cheese". Its color ranges from white to pale yellow. Sulguni is often deep-fried, which masks its odor. It is often served in wedges. Chhena A fresh, unripened curd cheese made from cow or water buffalo milk . A crumbly and moist form of farmers cheese or paneer, it is used to make desserts such as rasgulla . Produced mostly in eastern Indian states of Odisha and West Bengal , it is the chief ingredient of most of the sweets produced here. It is used in various Hindu religious rituals.

The earliest reference of cheese in India dates back to 1400 BCE. [7] [8] Dahi Chhena This is a cheese which is very similar to chhena in texture but has a deep, reddish-brown color. It is more flavorful and distinct in taste than chhena. It is rich in whey protein. The production of this kind of cheese has become very rare. It was generally produced in households in Cuttack region of Orissa. It is produced from the remainder of milk after butter/lahuni has been separated from the milk. The quantity of milk required to produce even small amounts of dahi chhena is thus huge. This cheese also has a long shelf life. Owing to the above two properties it could be kept in earthen sikkas for months. a brined curd cheese traditionally made in Iran . Having a sour flavor, and a shape covered by holes, the cheese is produced from sheep's milk. The name comes from Liqvan, a village in Tabriz , where it has traditionally been made. Talesh cheese Byaslag [10] Prepared with cow or yak milk, this cheese has a lumpish curd and is somewhat sour in flavor.

[10] There are two types of Mongolian cheese (бяслаг). They are similar in taste and are like a cross between mozzarella and an unsalted feta cheese. түүхий сүүний - this is a creamy version of Mongolian cheese made by boiling the milk and keeping the cream top. болсон сүүний - this is similar but is made without the cream. Flower of Rajya A firm yak 's-milk cheese made in Nepal by Tibetan nomads in collaboration with the Trace Foundation. Milk is heated and ripened in big copper vats, curdled, drained and molded into 10-12 pound wheels. The cheese is dry-cured in Tibetan red salt, aged, then wrapped in scarves and packed in bamboo baskets. Imsil Imsil Cheese Village is located near the town of Imsil (within the county of Imsil). It offers one day or more vacation program for children and tourists to learn how to make cheese. The cheese produced there is called Imsil cheese, following the county name.

A group of cheeses produced in the Alps Brimsen An Austrian term for Bryndza Gelundener Käse A cow 's-milk cheese made in mountain valleys in Vorarlberg in western Austria . [12] Montafoner Sauerkäse Mondseer Made from pasteurized milk , Mondseer is a semi-solid cheese similar to Muenster cheese or Limburger . The surface is brushed by hand with salt water red smear , and maturation takes four to six weeks. The fat content is 45%. It has a mild to slightly spicy aroma and a sweet and sour taste. Its natural rind is yellow-orange in color. Staazer Tyrolean grey (Tiroler Graukäse) A strongly flavored, rennet -free cows-milk cheese made in the Zillertal , Austria . It owes its name to the grey mould that usually grows on its rind. It is extremely low in fat (around 0.5%), yet it has a powerful penetrating smell. Limburger cheese Originated during the 19th century in the historical Duchy of Limburg , which is now divided among modern-day Belgium , Germany , and Netherlands .

The cheese is especially known for its pungent odor. One of the most traditional forms of eating limburger is the limburger sandwich. Passendale , Belgium Named for Passendale, the village where it originated, it's one of the best-known cheeses in Belgium. It resembles a loaf of bread and has a round shape and a hard, but edible brown rind with spots of white. Inside, the flesh is golden, dotted with small holes and very creamy. It has a firm and damp consistency, slightly sweet bouquet and mild flavor. The regular Passendale cheese exists in two variations called Passendale Classic and Passendale Prelude. [14] Land of Herve , Belgium It derives its name from the use of milk removed 15 minutes after the usual milking . Hence the wallon verb rimoûd meaning to re-milk. [15] This cheese weighs 200 to 500g. When it is washed with salt it gets a strong taste, and when it is washed with milk it keeps a mild taste. It is often sold in pieces. An aged cheese made from unpasteurized goat milk that's traditionally aged in humid caves.

When young, the interior is sweet, with age the flavor becomes spicy. Bosnia and Herzegovina[ edit ] Livno , Bosnia and Herzegovina The cheese is ready after an average of 60 to 66 days in a controlled environment. The flavor is full, and in older cheeses the taste is slightly piquant. The largest producer is Mljekara Livno or Lura Dairy d.o.o. Livno, with yearly production exceeding 500 metric tons. Travnik , Bosnia and Herzegovina This is produced in mountain Vlašić in central Bosnia above the city of Travnik. It is originally made from sheep milk but there is variety made from cow milk. This cheese is white in color with small irregular holes scattered in or it can be solid without holes. Taste is dry and salty. Milk has special taste that comes from variety of different herbs that sheep are eating while grazing on the mountain Vlašić. Cherni Vit , Teteven Municipality , Lovech Province Made from sheep milk , Cherni Vit cheese owes the green color of its crust and its characteristic taste to the formation of mold.

This occurs naturally due to the specific conditions in the region and the technology of production. Produced for centuries, Cherni Vit cheese was nearly extinct in the 2000s until it was rediscovered and popularized by Slow Food representatives. Kashkaval A type of yellow cheese made of sheep milk , cow milk or goat milk. In Albania , Republic of Moldova , Bulgaria , Republic of Macedonia , Serbia and Romania , the term is often used to refer to all yellow cheeses (or even any cheese other than sirene ). Sirene A type of brine cheese made in South-Eastern Europe, especially popular in Serbia , Bulgaria , Romania , Albania , the Republic of Macedonia and Greece . It is made of goat milk, sheep milk , cow 's milk or a combination of milks. [16] It is slightly crumbly with a fat content of about 30–35%. It is commonly produced in blocks, and has a slightly grainy texture. Akkawi Commonly made using cow milk , but can be made with goat or sheep's milk, it has a smooth texture and a mild salty taste.

It is now produced on a large scale in the Middle East , notably in Israel , Palestine , Lebanon , Syria and Cyprus . Anari cheese A fresh mild whey cheese produced in Cyprus . Although much less known than other Cypriot cheeses (e.g. halloumi ), it has started to gain popularity following recent publicity exposure. The whey used is usually a by-product in the production process of other harder cheeses, commonly that of halloumi or kefalotyri cheese. [17] Halloumi a Cypriot semi-hard, unripened brined cheese made from a mixture of goat and sheep milk , and sometimes also cow milk. [18] [19] [20] [21] It has a high melting point and so can easily be fried or grilled . It is noted for its ability to retain its shape under direct heat, or as a "grillable" cheese. Danbo A semi-soft, aged cow's milk cheese, and a common household cheese in Denmark. The cheese is typically aged between 12 and 52 weeks in rectangular blocks of 6 or 9 kg, coated with a bacterial culture.

The culture is washed off at the end of the aging cycle, and the cheese is packaged for retail sales. Danish Blue Danablu, is a strong, blue-veined cheese. This semi-soft creamery cheese is typically drum or block shaped and has a white to yellowish, slightly moist, edible rind. Made from full fat cow's milk and homogenised cream, it has a fat content of 25–30% and is aged for eight to twelve weeks Esrom Esrom, or Danish Port Salut cheese is a Trappist-style pale yellow semi-soft cow's milk cheese with a pungent aroma and a full, sweet flavour. It is a porous cheese, with many small holes throughout, and is slightly elastic and buttery in texture. Havarti Also known as cream Havarti, a semi-soft cow's milk cheese made like most cheeses by introducing rennet to milk to cause curdling. The curds are pressed into cheese molds which are drained, and then the cheese is aged. It is a washed curd cheese, which contributes to the subtle flavor. It is interior-ripened, rindless, smooth and slightly bright-surfaced.

It has very small and irregular openings ("eyes") distributed in the mass. Havarti has a buttery aroma and can be somewhat sharp in the stronger varieties, much like Swiss cheese. The taste is buttery, and from somewhat sweet to very sweet, and it is slightly acidic. Lolland A semi-hard cheese made from cow's milk. It has a firm, dry interior; a creamy texture; and many small, irregular holes. It has a pale tan rind covered in yellow wax. Its flavour is tangy, and it is sometimes seasoned with caraway seeds. Mols A semi-hard cow's milk cheese made in the region of Mols . It is very similar to Edam, with a delicate, light flavour that is slightly tangy and salty. It has small, regular holes and is covered in a red wax coating. Saga A mix of blue cheese and brie, creamy, blue-veined cheese with a white-mould rind. Saga is a very mild blue-veined cheese. It comes with a delicate blue mold, that may not appear in other varieties of blue cheeses. It is aged for more than 60 days. Samsø A cow's milk cheese named after the island of Samsø .

It is similar to Emmentaler, although its flavour is milder: gentle and nutty in young cheeses and pungent with sweet and sour notes in older ones. Samsø's interior has a supple, elastic texture; a yellow colour; and a few large, irregular holes. It is the national cheese of Denmark. Made from cow's milk, it's available fresh or dry. Fresh basket has no salt taste, while dry basket is mildly salty. Basket cheese gets its name from the way it is formed (inside a basket). Charkassiye Halloumi a Cypriot semi-hard, unripened brined cheese made from a mixture of goat and sheep milk , and sometimes also cow milk. [18] [19] [20] [21] It has a high melting point and so can easily be fried or grilled . It is noted for its ability to retain its shape under direct heat, or as a "grillable" cheese. Jameed Hard, dry laban made from goat or ewe 's milk. [40] Milk is kept in a fine woven cheesecloth to make a thick yogurt .

Salt is added daily to thicken the yogurt even more and the outside of the yogurt filled cheesecloth is rinsed with water to allow any remaining whey to seep through. After a few days of salting the yogurt, it becomes very dense and it can be removed from the cheesecloth and shaped into round balls. Pictured is white Jameed in a shop front in Jerusalem . A simple cheese found all over the Middle East . It is particularly popular in the Persian Gulf area. The cheese has an open texture and a mild taste similar to Feta but less salty. Jibne Baida Arabic for white cheese, is a white hard cheese with a pronounced salty taste, often boiled before eating Kashta is a heavy cream that is very popular in the Middle East. Traditionally, it is made by skimming the thickest part of the cream from whey. The product is used both as an ingredient in cooking and is mixed with honey to be eaten as an incredibly rich dessert. Rich Cow brand Kashta is a fresh, rich-tasting, cream product texture of which is smooth and thick. It has a sixty-day refrigerated shelf life. Kenafa Is an unsalted, very fresh, soft cheese that melts easily and freely.

It is used to make the popular "cheesecake", like dessert that is sometimes called Kenafa by people in the Middle East mainly Palestine. It can also be used as a base for other sweet cheese desserts. It is sold frozen because there is no salt in it and is available in both retail and bulk packages.

Question: Fynbo cheese is named after the island of Fyn in which European country?
Answer: DENMARK